|creamy artichoke soup with lemony mushrooms
||[Jul. 20th, 2006|09:59 pm]
"It's a lovely and interesting first course, hot or cold.... Serve fairly generous portions to 4 people. The soup looks lovely in flat soup plates, garnished w/ those savory mushrooms."
1 13-ounce can of artichoke bottoms
1 potato, quartered
1 onion, quartered Care to pick another vegetable?
4 cups vegetable stock
salt & white pepper
1 cup whipping cream
Garnish: 4-6 mushrooms, thinly sliced & 1 Tblspn lemon juice
Bring stock to a boil in a large saucepan--then add artichokes, potato,
onion, & seasonings.
Reduce heat, partially cover & simmer for about 30 minutes, until the vegetables are tender. Puree the soup then press through a sieve, discarding solids.
Meanwhile, saute mushrooms over high heat in a little butter & 1 Tblspn of lemon juice, stirring often.
Cook until dark around the edges and concentrated--the liquid will have totally evaporated.
When ready to serve, reheat the puree, stir in the cream & bring to a simmer. Ladle into bowls & sprinkle with mushrooms. This soup can also be served cold.